Bacteria Could Keep Bread From Going Moldy, Scientists Claim

Scientists at the University of Alberta and University College Cork in Ireland have found a way to use bacteria to prevent mold from eating up your leftover food. Their research is based on a study of sourdough bread, which doesn’t go moldy like other types of bread. Special bacteria that produce fungus-resistant acids during sourdough production may play a key role in extending the shelf life of bread and other foods, researchers say. The study was recently published in the journal Applied and Environmental Microbiology.

Mold stays away from sour foods, including sourdough bread, because of an extra fermentation step during which lactobacilli bacteria creates acids that resist fungus. The researchers claim that their findings may prove valuable in malting and plant production and help create tools to extend the shelf life of foods. The next step in the research will be to repeat the tests using another, less expensive source of linoleic acid and find out why the lactobacili convert linoleic acid into hydroxy fatty acids.